Colombian roscones are soft, lightly sweet bread rings that are very popular in local bakeries and coffee shops. They are known for their round shape and fillings of guava paste, called bocadillo, or Colombian dulce de leche, called arequipe. Both versions are especially good with coffee, hot chocolate, or milk.
Guava paste gives the bread a firm, fruity center, while arequipe creates a creamy caramel-like filling. You can use one dough to make both varieties and serve an assorted tray of traditional Colombian sweet breads.
Ingredients
For the dough
- 500 g all-purpose flour (4 cups)
- 100 g granulated sugar (½ cup)
- 7 g instant dry yeast (2 ¼ teaspoons)
- 6 g salt (1 teaspoon)
- 240 ml warm whole milk (1 cup)
- 2 large eggs
- 90 g unsalted butter, softened (6 tablespoons)
- 5 ml vanilla extract (1 teaspoon)
For the fillings
- 250 g Colombian guava paste, cut into strips (1 cup)
- 250 g Colombian arequipe or dulce de leche (1 cup)
To finish
- 1 large egg, beaten
- 20 g granulated sugar (1 ½ tablespoons), optional
Preparation
- Activate the yeast, combine the warm milk with 15 g of sugar and the yeast. Let it rest for 8 to 10 minutes, until the surface looks foamy. Keep the milk warm rather than hot so the yeast can activate properly.
- Make the dough, place the flour, remaining sugar, and salt in a large bowl. Add the yeast mixture, eggs, and vanilla. Mix until the ingredients come together, then gradually add the butter while kneading.
- Knead until smooth, work the dough on a clean surface for 10 to 12 minutes. It should become smooth, elastic, and soft, with only slight stickiness. Shape it into a ball, place it in a lightly greased bowl, cover it, and let it rise for 1 hour, until noticeably larger.
- Prepare the fillings, cut the guava paste into strips about 1 cm thick and 10 cm long. Place the arequipe in a piping bag or a sturdy plastic bag with one small corner cut off, making it easier to distribute.
- Divide and roll the dough, gently press the dough to remove excess air and divide it into 12 equal portions. Roll each portion into a rectangle about 18 cm long and 8 cm wide.
- Fill the roscones, place one guava-paste strip along the center of six rectangles and pipe a thick line of arequipe along the center of the remaining six. Fold the dough over the filling, firmly pinch the edges closed, and gently roll each piece into a cylinder.
- Shape the rings, join the ends of each cylinder and press them firmly together to form a ring. Place them on a parchment-lined baking sheet, leaving room between each one. Cover them with a clean towel and let them rise for 30 to 40 minutes.
- Preheat the oven to 180 °C / 350 °F. Brush the roscones with beaten egg and sprinkle with sugar when you want a sweeter, shinier finish.
- Bake for 18 to 22 minutes, until puffed and golden. Let them rest for 10 minutes before serving warm or at room temperature.
Chef’s tips
- Use firm guava paste so it holds its shape and does not melt out during baking.
- Do not overfill the arequipe roscones; a moderate amount helps prevent leaks.
- Seal the dough carefully where the ends meet so the rings keep their shape during proofing and baking.
- Enjoy the roscones on the day you bake them for the softest crumb.
Traditional variations
Guava-paste roscones are often considered the most classic version because the firm fruit filling works especially well inside the bread. Arequipe roscones are also widely popular and use Colombian dulce de leche as a creamy filling. Some bakeries make additional variations with coconut, pastry cream, or guava paste combined with cheese.
How to serve
Serve the roscones warm or at room temperature, whole or sliced in half. They are ideal for breakfast, afternoon snacks, or family gatherings. Traditionally, they pair well with Colombian black coffee, hot chocolate, milk, or a hot panela drink.
Recommended accompaniments
- Colombian black coffee
- Hot chocolate
- Warm milk
- Hot panela drink
- Colombian oat drink
A culinary curiosity
Colombian roscones differ from many other sweet bread rings because they are commonly sold as individual portions and filled before baking. Their ring shape helps protect the filling while the dough expands in the oven.
Guava paste and arequipe are two especially recognizable fillings in Colombian baking. That is why many Colombian bakeries offer both versions alongside other traditional sweet breads and baked snacks.
Frequently Asked Questions
Guava-paste roscón is often considered the more classic version because firm guava paste holds its shape well and bakes beautifully inside the dough. However, arequipe roscones are also very popular in Colombia and are a familiar part of bakery displays throughout the country.
Use thick, cold arequipe rather than a runny dulce de leche. Pipe a moderate line of filling in the center and leave at least 2 cm of dough free along the edges. Pinch the dough tightly closed, then keep the seam facing down before shaping the ring.
Yes. You can use only guava paste or only arequipe while keeping the same total filling amount. To make 12 roscones with one flavor, use 500 g guava paste or 500 g arequipe.
Let them cool completely and store them in an airtight container for up to 2 days. To serve again, warm them in a 160 °C / 325 °F oven for 5 to 7 minutes. Let arequipe-filled roscones cool before storing so the filling can set properly.
